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Opihi and Kikapoo juice January 5, 2009

Posted by marksun in Dad, Hawaiian, sause, seafood.

Opihi live in herds on the rocks in the ocean splash zone.  There are two basic kinds which we distinguish by the color of the foot – yellow and black – the yellow generally are considered to be better eating.  Opihi, like most Hawaiian ocean wild-life, are seriously depleted by over-fishing.  Fortunately, opihi are not anything like endangered, but edible/legal sized opihi are hard to find.

Kikapoo juice is what my dad used to call a mixture of Hawaiian red chili peppers, shoyu, vinegar, worchestershire sause, and ketchup.  Dad did not remember where he got it the word or the idea; however,  I can tell you that  it’s from the comic character Li’l Abner whose over-all clad kin made kikapoo joy juice, out’n in the woods by the light of the moon.

Kikapoo juice – combine in small bowl –

  • 2 hawaiian chili peppers, crushed
  • 1 T shoyu
  • 1 T vinegar
  • 1 T worchestershire
  • 2 T ketchup

That should be enough for 1 cup or so of fresh, raw, shelled opihi.

Giant opihi
Not too long ago, Joel gave me a present of frozen giant opihi about 3″ in diameter each that he had been cultivating.   At this size , opihi are a  tough and the flavor strong.  Joel’s advice – big opihi are better cooked.

On the grill:  dowse with kikapoo juice and roast in the shell on the grill until bubbling.

In the toaster oven: Make a foil catch pan and roast.

Slice the cooked opihi into strips to serve.



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